Advertisements

Preparation

Melt butter in a large saucepan. Add flour at low to medium to make a light roux. Slowly add warmed chicken broth and half and half, using a wire whip. Cook until thick and smooth. Add sherry until mixture thickens again. Add seasonings and 1/3 c of cheese, mushrooms and drained spaghetti. Pour into a shallow 2 qt baking dish. Sprinkle with remaining cheese. Bake at 375 until hot, bubbly and browned on top for 20 to 25 minutes. Let stand for 10 minutes before serving.